Craving a cozy fall treat without the guilt? These Pumpkin Cheesecake Protein Cookies are here to satisfy your sweet tooth, with a protein boost that makes them perfect for a post-workout snack or a wholesome dessert. Made with Vedge protein powder (use code “msmeatless” for a discount), they’re high in protein, low in carbs, and full of pumpkin spice goodness.
These cookies are filled with a rich, creamy cheesecake filling that perfectly complements the pumpkin-flavored cookie dough. Plus, they’re vegan and can be kept in the fridge or frozen for whenever those cravings hit. Ready to dive in?
Ingredients
For the Cookies:
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45g Vedge cinnamon protein powder (use code msmeatless)
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56g almond flour
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28g brown sugar substitute
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1/2 tsp baking soda
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1/2 tsp cinnamon or pumpkin spice
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75g canned pumpkin or pumpkin purée
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28g melted vegan butter
For the Filling:
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15g Vedge vanilla protein powder (use code msmeatless)
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20g powdered sugar substitute
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1 tsp vanilla extract
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70g vegan cream cheese
Makes 5 servings | 200 calories per serving (8g carbs, 13g fat, 12g protein)
Directions
1. Mix the Cookie Dough:
Start by combining all the dry ingredients for the cookies in a large bowl. Melt the vegan butter or coconut oil and add it to the dry mix along with the canned pumpkin. Stir until a soft dough forms.
2. Chill the Dough:
Refrigerate the cookie dough for at least 1 hour. If you’re short on time, 20 minutes will work, but a longer chill helps develop better texture and flavor in the cookies.
3. Prepare the Filling:
In a small bowl, mix the vegan cream cheese, vanilla protein powder, powdered sugar, and vanilla extract until smooth. Place in the fridge to thicken while the cookie dough chills.
4. Preheat and Portion the Cookies:
After chilling, preheat your oven to 350°F. Using a small cookie scoop, portion out 10 small cookie dough balls and place them on a parchment-lined baking sheet. If you don’t have a scoop, a small spoon will work just as well.
5. Fill and Form the Cookies:
Flatten each ball into a disc with your fingers. Spoon a small amount of the cheesecake filling onto the center of 5 of the cookies, leaving a small border to allow for sealing. Place the remaining 5 dough discs over the filling, pressing gently around the edges to seal. Roll each filled cookie gently to ensure the filling is fully enclosed.
6. Bake:
Bake at 350°F for 8-10 minutes. These cookies are safe to eat raw, so if you like a gooey texture, slightly underbake them.
7. Cool and Set:
Let the cookies cool for about an hour to allow the filling to set. For a firmer texture, place them in the fridge for an hour before eating.
These delicious, protein-packed cookies are best stored in the fridge for up to a week or can be frozen for a future treat. Enjoy each bite of that soft pumpkin cookie and creamy cheesecake center – a perfect treat to fuel your fitness goals while celebrating all things fall!